Looking for a spicy soup to warm your soul? I took some of my leftover Southwestern Chicken And Rice Stuffed Peppers and turned it into soup. I didn’t think anything of it. To be honest, I didn’t think I would share the recipe. After a few bites, I knew I had too. And then when my husband, Jon, proclaimed that this was the best soup I’ve ever made I knew I had to share it. He liked the soup better than the actual stuffed peppers its self.
Talk about the best way to repurpose one meal and make it into something totally different! If you arent’ a fan of stuffed peppers you don’t need to make the stuffed peppers. You can still make the soup. Just head on over to get the recipe for Southwestern Chicken And Rice Stuffed Peppers. Place all of that into the stock pot first (chop up the peppers of course) and then add in the broth and julianne zucchini and squash. You will also of course want to add a little olive oil to the pan before you begin to saute the bell pepper. And maybe cook your soup a little longer than just 15 minutes with the leftover variety. Either way… I think you’ll LOVE this recipe. This Southwestern Chicken And Rice Soup is hearty and flavorful and will keep you warm this winter. Oh and in case you actually have any leftover and don’t feel like eating it again, pour the cooled off soup into a freezer bag and freeze it for another day!
Southwestern Chicken And Rice Soup
- 6-8 Leftover Southwestern Chicken & Rice Stuffed Peppers
- 32 oz Chicken Broth
- 1 zucchini julianne
- Cilantro for topping
- Cut the leftover Southwestern Chicken & Rice Stuffed Peppers into bite size pieces. Add them to a large stock pot with 32 ounces of chicken broth and julianne zucchini. Mix well and bring to a boil then simmer for 15 minutes.
- Serve and top with fresh cilantro.